Bring Panera’s Cozy Broccoli Cheddar Soup Right to Your Kitchen With This 35-Minute Recipe

If you’ve ever dipped into a cup of this creamy, veggie-packed comfort at Panera and thought, “I could eat this every day,” you’re not alone. Maybe it’s the fact that they’ve perfected the art of making us crave it year round. The good news? You don’t have to wait for your next café visit to get your fix. This homemade version delivers that same rich, velvety texture and bold cheddar flavor—all with pantry staples. And the best part? It’s easy to whip up in just 35 minutes. It’s time to get the crusty bread out! This copycat broccoli cheddar soup is about to become a regular in your dinner rotation.

Why you’ll love this copycat broccoli cheddar soup

Broccoli cheddar soup is a thick, creamy soup loaded with fresh broccoli, shredded carrots and a rich cheese sauce. And no one makes it better than Panera Bread. There’s a reason the beloved bakery-café’s version has a loyal fanbase. This soup became a standout menu item that hasn’t left in years, where it’s served in a classic bowl or a hollowed-out bread bowl.

This homemade version captures everything you love about the restaurant favorite, but with the added bonus of being even fresher, more flavorful and made right in your own kitchen. And did we mention you only need one pot to make it? Less cleanup means more time to enjoy your meal.

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Pro tips for the best broccoli cheddar soup

Making a Panera-worthy soup comes down to a few key tricks:

1. Use sharp cheddar cheese. The sharper the cheese, the bolder the flavor! Avoid pre-shredded cheese, as it contains anti-caking agents that prevent smooth melting.
2. Don’t skip the roux. The combination of butter and flour helps thicken the soup and creates a rich, creamy base.
3. Balance the texture. If you prefer a smoother soup, use an immersion blender to blend some of the broccoli before adding the cheese.

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How to make Panera’s broccoli cheddar soup

A warm, cheesy bowl of broccoli cheddar soup can turn any chilly day into a cozy one. This easy recipe from The Girl Who Ate Everything has over three thousand five star reviews—enough to make Panera itself jealous.

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Ingredients:

• ¼ cup butter (half a stick)
• ½ medium chopped onion
•  cup flour
• 2 cups half-and-half cream
• 2 cups low-sodium chicken stock or broth
• ½ lb. broccoli, (about 3 cups), chopped into bite size pieces
• 1 cup carrot, julienned (can buy matchstick carrots in produce section)
• ⅛ tsp. nutmeg, (optional but brings out the flavor)
• 8 oz. (2 cups) grated sharp cheddar cheese
• Salt and pepper

Directions:

• Total Time: 35 minutes
• Yield: 6 servings

1. Melt the butter in a large pot or dutch oven. Then, sauté the onions in the butter until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for one to two minutes.
2. Whisk in the half and half and chicken stock. Bring everything to a boil, then reduce heat to medium.
3. Add the broccoli and carrots. Cook over medium-low heat for 20 to 25 minutes, or until the broccoli and carrots are tender.
4. Add the salt and pepper. You can leave the soup chunky or blend about one cup of the soup and stir it in for a smoother soup. Return to low heat and add the cheese. If your heat is too high, your soup can get grainy. Stir in the nutmeg, if desired.
5. Serve with crusty bread or make your own Panera-style bread bowl!

Storage and reheating tips

This broccoli cheddar soup is just as delicious the next day, making it a great option for meal prep. Once cooled, store leftovers in an airtight container in the fridge for up to four days.

When reheating, use a low heat setting on the stovetop or microwave, stirring frequently to prevent the cheese from separating. If the soup thickens too much in the fridge, a splash of broth or milk will help bring back its creamy texture.